Seared Cauliflower with Golden Raisins, Watercress, Crispy Quinoa, Hazelnuts, and Sherry Dressing

  • Servings: 4
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup + 2 tablespoons olive oil
  • 4 cauliflower "steaks", slices 1/2 inch thick
  • 1/2 cup golden raisins
  • 1/2 cup hazelnuts, roasted
  • 1 cup watercress
  • 3/4 cup quinoa, cooked according to package
  • Salt and freshly ground black pepper


Whisk vinegar, Dijon mustard, and olive oil until emulsified. Season with salt and pepper.

Immerse and soak raisins in hot water until softened or 5 minutes. Strain.

In a pot, blanch cauliflower in boiling water for 3 minutes. Remove from pot. In a large skillet, heat olive oil over high heat and sear cauliflower until golden brown on both sides. Remove from skillet. Season with salt and pepper.

In a medium saucepan over medium high heat, toast cooked quinoa until crispy, stirring constantly, about 5 minutes.

Toss raisins, hazelnuts and watercress with sherry vinaigrette. Spoon over seared cauliflower. Sprinkle crispy quinoa and drizzle vinaigrette over tops.
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